Effects of dietary supplementation with quebracho tannins on oxidation parameters and shelf life of lamb meat

Abstract

The physicochemical quality parameters of meat from finishing lambs supplemented with quebracho tannin extract (QTE) were evaluated. Lambs were assigned to four treatment groups: CON-animals fed basal diet (BD); QTE 1% (T1%)-BD + tannins at 1% dry matter intake (DMI); QTE 3% (T3%)-BD + tannins at 3% DMI; and QTE 6% (T6%)-BD + tannins at 6% DMI. Longissimus thoracis et lumborum samples were vacuum packaged and stored at 4 °C for 28 days. The samples were evaluated weekly for proximate composition, pH, color, myoglobin forms, cooking loss, shear force, lipid (thiobarbituric acid reactive substances-TBARS), and protein (carbonyl and thiol) oxidation. Chemical composition and pH did not vary among treatments. The meat from lambs fed with higher proportion of QTE (T6%) presented lower redness, chroma, and oxymyoglobin content, and higher yellowness, hue angle, cooking loss, shear force, TBARS, and carbonyl content than the meat from the other groups. Our findings indicate that higher dose of QTE may exert pro-oxidative effects in lamb meat, negatively affecting its quality.

Study on meat color stability of Qinchuan cattle during post-slaughter storage

“…With the extension of muscle storage time, OxyMb was oxidized from Fe 2+ to Fe 3+ , forming MetMb, and the color of meat gradually turned brown. Therefore, with the decrease of the relative content of OxyMb and the gradual increase of MetMb in muscle, the a* value showed a downward trend (Figure 1B) (Ramanathan et al, 2020;Santos et al, 2021). Meantime, the browning of the meat surface increases.…”

Efficacy of silymarin in treatment of COPD via P47phox signaling pathway

“…Oxidation-antioxidative imbalance exists because the oxidation-antioxidative imbalance can lead to protease inactivation, airway epithelial damage, excessive mucus secretion, increased accumulation of neutrophils in the pulmonary microvasculature, and gene expression in proinflammatory mediators (Santos et al, 2021;Simbine et al, 2021;Jouki et al, 2021). One of the important features is the pathogenesis of COPD (Barnes, 1999;Rusznak et al, 2000;MacNee, 2011).…”

Effects of Long-Term Supplementation of Different Levels of Tannins Extract on Meat Quality and Carcass Traits of Hairy Lambs

“…This effect of supplemental tannins is not consistent. A decreased of meat lamb tenderness have been reported by high-tannins supplementation (dos Santos et al, 2021), but others (Bonanno et al, 2011;Sánchez et al, 2019), did not report effects of tannins on shear-force of meat. Most of inconsistences regard to tannin supplementation on performance and meat quality could be explained by factors such as supplementation level (net intake of tannins/d), diet composition (energy concentration and associative factor of tannins with other diet ingredients), and type of tannin supplemented (condensed, hydrolysable, or they combination).…”

“…Even when some reports indicate no effects of supplemental condensed tannins on color of meat lamb (García et al, 2019;Valenti et al, 2019). Anyway, the effect of dietary CT on meat color of lamb have been controversial, the absence of effects of tannins on color meat could be explained by a short tannins supplementation period (i.e., <40 days), low dose of tannins, and type of tannins supplemented since condensed tannins are less degraded or absorbed in the gastrointestinal tract than solubles (Hervás et al, 2004;dos Santos et al, 2021). The average value of shear force registered in the present experiment (3.6±0.57) is within range for lambs finished with high grain diets (Hopkins et al, 2010).…”